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Beef Lo Mein

This beef lo mein features tender noodles, marinated steak, and crisp vegetables all tossed in a mouthwatering sweet and savory sauce.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: main dishes
Cuisine: Chinese
Servings: 6
Author: Kevin


  • 1 lb flank steak See Note 1
  • 2 teaspoons Shaoxing wine See Note 2
  • 1 teaspoon dark soy sauce
  • 2 teaspoons cornstarch
  • 6 green onions
  • 6 napa cabbage leaves
  • 6 ounces snow peas
  • 1 large carrot peeled
  • 8 ounces fresh lo mein noodles


Stir Fry


Marinate Beef

  • Transfer sliced beef to bowl and toss with Shaoxing wine, teaspoon of dark soy sauce and cornstarch. Set aside.


  • In a bowl mix the sauce ingredients and set aside.


  • Trim ends of green onions and separate green top part from white. Cut both into 1 inch pieces and place into separate bowls.
  • Trim hard stem from tender leaves by taking point of knife to center of the stem where the leaves meet stem and make an upside down V-shaped cut down to end of stem (piece should be a triangle basically) and remove the white stem piece. Cut stems into 1/2 inch pieces. Tear or cut leaves into bite sized pieces and add to bowl with green onion tops.
  • Pinch and remove the string from the snow peas on each end.
  • Cut off a thin piece from the side of the carrot. Lay carrot on cut side and cut thin slices. Stack slices 3 at a time and cut into thin matchstick pieces.


  • Bring a pot of water to the boil and boil fresh noodles per package instructions. Drain and toss with teaspoon of sesame oil to keep from sticking together.

Stir Fry

  • Heat a wok or large skillet over medium high heat. Add 2 tablespoon of oil and sear the meat in 2 batches, turning after 1 minute, cook another minute and remove from pan. Repeat with remaining beef. Set aside.
  • Add remaining tablespoon oil to pan and cook garlic for 30 seconds. Add the white parts of the green onions, cabbage stems, snow peas and carrots and quickly toss and cook for 3 minutes.
  • Add the drained noodles and pour Sauce mixture over all. Quickly stir fry, tossing to coat and heat noodles.
  • Add the beef, green onion tops, cabbage leaves, tossing until cabbage leaves start to wilt. Serve immediately.


  1. Slice across grain into 1/4 inch pieces.
  2. This is Chinese cooking wine or use dry sherry.


Calories: 288kcal | Carbohydrates: 36g | Protein: 22g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 45mg | Sodium: 808mg | Potassium: 478mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2215IU | Vitamin C: 28mg | Calcium: 68mg | Iron: 2mg